Monday, April 22, 2019

REVIEW AND PHOTO FEATURE: FREE Dessert at Palm Court in Arlington Heights Through June 10, 2019

Not Your Grandmas' Palm Court

**Special Offer for ChiIL Mama's Readers: Palm Court Arlington Heights is offering a FREE dessert with a screenshot of this feature, through June 10, 2019 (Dine in only)**

My husband grew up in Wheeling, IL and when I mentioned I was going to a blogger dinner at Palm Court in Arlington Heights, he told me his family went there fairly frequently with the grandmas throughout the 70's and 80's.

Foodie fun with a host of Chicago's top bloggers at Palm Court, Arlington Heights

With new ownership and the same chef at the helm for over 30 years, Palm Court is poised to be the best blend of classic and cutting edge. They're adding exciting new menu items, more philanthropic efforts, and a new sound system, while keeping the tried and true staples they've built a reputation on. Your grandmas will still adore the Palm Court they've known and loved for 39 years, but so will the next generations, looking for a date night destination or a fabulous choice for milestone celebrations.

It was my great pleasure to partner with Palm Court Arlington Heights for this sponsored post. I have been compensated. As always, all opinions, photos, and experiences are my own. Earlier this month I sampled an impressive array of menu items, fun wine pairings, and decadent desserts and all were spectacular. I highly recommend giving them a try, for your special occasions, date nights, and multigenerational celebrations.

Baked Goat Cheese – creamy goat cheese baked in house made marinara served with crostini for dipping. a great appetizer for sharingEscargot en Champignon – a French classic of escargot, mushroom, garlic, and butter this dish is extremely popular and an iconic dish of fine diningOysters Rockefeller – (4) Malpeque oysters topped with spinach and mornay sauce. SaladsWalnut & Poached Pear Salad – mixed greens, poached pears, walnuts, blue cheese crumbles, raspberry vinaigrette providing a wonderful balance of sweet and savory. this salad can also be topped with salmon, shrimp, chicken, or steak to make it into more of a meal

Entrees – all entrees start with your choice of a house salad or cup of soup (either the soup of the day or our French onion soup) and are served with a vegetable medley and choice of starch (Rice pilaf, mashed potatoes, mashed sweet potatoes, baked potato, or hand-cut French fries)

Butcher’s Block all of our steaks are USDA Prime grade, wet aged for 21-28 days, and hand-trimmed in house (we even have our own bone saw)

Porterhouse –the porterhouse is a steakhouse classic consisting of the sirloin (aka NY Strip) on the long side and the tenderloin that is a minimum of 2” from the bone (the filet side). Having the bone run through the center of this steak adds flavor as well as joining the best of both steaks in one dishSlow Roasted Prime Rib – our signature cut is available 7 days a week. slow roasted, savory, and juicy, this cut is offered in 3 different sizes: sm (12 oz), med (16 oz), and the dbl cut (24 oz). endcuts are limited, but this cut is served either on or off the bone. the choice is yoursFrom the Sea Fried Gulf Shrimp – our gulf shrimp prepared butterflied, breaded, and deep fried to a golden brown. Crunchy and sweet served with cocktail sauce on the side

Dover Sole – deboned tableside and served amandine. does it get any more classic than this?Lobster Tail – 7-8 oz African cold-water lobster tail. broiled. served with a drawn butter kept warm by candle while you enjoy. this is offered as a main course consisting of two tails or you can add a single tail to any entree to create your own surf and turf Meat & GameBerkshire Pork Chops – our lunch portion is one, dinner two. each bone-in porkchop weighs in at roughly 8 oz and is served with a balsamic glazeNew Zealand Rack of Lamb – a beautiful 8 bone rack of lamb weighing in at approximately 12 oz, cooked to temperature, and cut into four double chops.Chicken Piccata – Amish, free range, organic chicken breast with a savory citrus caper sauce and angel hair pasta in place of a choice of starch

Don’t forget about our charity pie of the month:

Lia’s Key Lime Pie with donations going to the

Autism Hero Project

Desserts

Apple Cinnamon Crisp - A beautifully deconstructed apple crisp with cinnamon dusted phyllo pieces, cool vanilla ice cream, and apples with golden raisins. chocolate and honey drizzled over the top is sure to excite the senses

Cheesecake – a true classic served plain, or with berries, with a berry coulis

From the Bar Brandy Ice - a taste of old school to end the night, we concluded your meal with hand mixed vanilla ice cream doused in brandy and presented with a blazing sugar cube on top

Wines of the nightSparkling wine reception of Chandon Brut ImperialSalad course was paired with the Tinto Rey Rose by Matchbook winesMain course had the choice of the Cuvaison Chardonnay, the Arsonist Red Blend by Matchbook wines, or Meiomi Pinot Noir

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